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Melt butter with oil in heavy, large saucepan over medium high heat. Add onion; saute until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to a boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender, about 15 minutes, Working in batches puree in blender. Season with salt and pepper.
Cooked cubed zucchini n saucepan with boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
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